Cal Smart Salsa Verde Chicken Bowls
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Cal Smart Salsa Verde Chicken Bowls

Cal Smart Salsa Verde Chicken Bowls

with Wild Rice Medley

Fresh lemon, zippy garlic, briny capers and herbal parsley come together in this punchy, fresh salsa verde! This Italian-style sauce cloaks tonight's light and wholesome meal with tons of flavour.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Calorie Smart
Quick Prep
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Chicken

½ cup

Wild Rice Medley

1 unit


2 unit

Garlic, cloves

7 g


30 g


28 g

Baby Spinach

1 unit

Chicken Broth Concentrate

50 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate52 g
Sugar4 g
Dietary Fiber4 g
Protein28 g
Cholesterol140 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan


Cook rice medley

Before starting, wash and dry all produce. Add broth concentrate, wild rice medley, 1 tbsp butter, 1 cup water and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then finely chop shallot.Peel, then mince or grate garlic. Finely chop parsley.Drain caper brine over a small bowl. Add 1 tbsp shallots (dbl for 4 ppl) to brine. Finely chop capers.

Form patties

Add chicken, garlic, remaining shallots, half the parsley and 1/8 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Using wet hands, form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).

Cook patties

Heat a large non-stick pan over medium heat.When hot, add 1 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in batches, using 1 tbsp oil per batch.) Pan-fry until cooked through, 3-4 min per side.** (TIP: Reduce heat to medium-low if patties are browning too quickly.)

Make salsa verde and dress spinach

Meanwhile, add capers, lemon zest, remaining parsley, 1/2 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) to the bowl with caper brine and shallots. (TIP: We love to add olive oil to salsa verde!) Season with pepper, then stir to combine. Add spinach and half the salsa verde to another medium bowl. Toss to coat.

Finish and serve

Fluff rice with a fork. Divide rice between bowls. Top with dressed spinach and chicken patties.Spoon remaining salsa verde over chicken.Squeeze a lemon wedge over top, if desired.